As a Flexitarian I am enjoying seafood from time to time. This was the first time I had cooked Salmon when making this dish. It was sensational! Served with garlic butter asparagus and lemon baked potatoes (you can’t see them as the hubby was in the background eating them!)
2 portions salmon, skin on
1 cup cauliflower – roughly chopped
2 parsnips – roughly chopped
2 cups milk
1 cup home-made bread crumbs (I used tsoureki, a Greek easter bread)
1/2 cup dukkah (I made my own blend, recipe to come soon)
Juice of one lemon
Rind of one lemon
1/4 cup finely chopped coriander
1 bunch of asparagus
2 tablespoons butter
2 cloves garlic
25 grams butter
Salt & Pepper
Pre-heat the oven to 180 degrees fan.
Drizzle a few tablespoons olive oil into a small saucepan and sautee the garlic. Add in the cauliflower, parsnip and milk and simmer on a low heat until the vegetables become soft. Season with salt and pepper. Puree with a stick blender and set aside.
In a parchment lined baking dish, place the salmon in the dish skin side down, season with salt & pepper and drizzle with olive oil. In a small bowl, combine the breadcrumbs, dukkah, coriander, lemon juice and lemon rid. Mix well then coat the salmon with the crumb. Press down well and drizzle again with olive oil. Put the salmon into the oven and cook for 10-15 minutes or as you like your salmon cooked.
Meanwhile in a skillet, add the remaining garlic and the butter in the pan, add in the asparagus and cook until aldente.
Heat through the puree if needed and get ready to assemble. Smear some puree onto the plate, place the salmon on top and add some asparagus to the plate. YUM!